Joyce’s Cranberry-Orange Bread
Equipment
- 6 ½ inch by 4 ½ inch (or similar size) loaf pan
- Parchment paper
Ingredients
- 1 orange, zested and juiced
- ½ cup pecans, chopped
- 2 tablespoons unsalted cultured butter
- 2 cups King Arthur unbleached all-purpose flour
- ½ teaspoon fine salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup granulated sugar
- 1 large egg
- 1 cup raw cranberries
Instructions
- Preheat oven to 325° F.
- Grease loaf pan, line with parchment, and grease parchment.
- In small mixing bowl, combine orange juice, orange zest, butter, and enough boiling water to make ¾ cup.
- Let sit until butter melts.
- In medium mixing bowl, combine flour, salt, baking powder, baking soda, and sugar.
- Beat egg briefly.
- Add chopped pecans, orange mixture, beaten egg, and cranberries to flour mixture.
- Stir to combine.
- Pour mixture into loaf pan.
- Bake 1 hour.
- Cool 15 minutes.
- Remove from pan and cool on rack.